Blueberry Scones with Melted Peaches Melissa Clark   From Every Day with Rachael Ray May 2008 SERVES 8 Prep Time: 20 min Bake Time: 1 hr 2 pounds frozen sliced peaches or 2 1/2 pounds fresh peaches, peeled and sliced 1/3 cup brown sugar 3 tablespoons instant pearl tapioca 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 2/3 cups flour 3 1/2 tablespoons plus 2 teaspoons granulated sugar 1 1/2 tablespoons baking powder 1/4 teaspoon salt 6 tablespoons butter, chilled and cut into pieces 1 1/2 cups blueberries 1/2 cup plus 2 tablespoons heavy cream 1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large bowl, combine the peaches, brown sugar, tapioca, cinnamon and lemon juice. Let rest; toss occasionally. 2. In another large bowl, whisk together the flour, 3 1/2 tablespoons granulated sugar, baking powder and salt. Using your fingers, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries, then 1/2 cup cream; combine until the dough just comes together. Turn out onto a floured work surface and pat into a 1-inch-thick round. Cut into 8 wedges. 3. Pour the peach mixture into the baking dish. Arrange the wedges on top; brush with the remaining 2 tablespoons cream and sprinkle with the remaining 2 teaspoons granulated sugar. Bake until the scones are golden, about 1 hour. Let cool for 10 minutes before serving.

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